Text 18202, 89 rader
Skriven 2014-10-17 16:34:40 av Ruth Haffly (1:396/45.28)
  Kommentar till text 18141 av NANCY BACKUS (1:123/140)
Ärende: cooking was: changes/Suga
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Hi Nancy,


 NB> Breaking up the message into three parts, since it got QUITE big!

Very understandable, easier on the eyes that way.

 NB> the  NB>> microwave rice (if available where he is) easier, and
 NB> probably tastier  NB>> as well..  Doesn't have to even boil water for
 NB> them...  :)

 RH> So simple that a non cook can do it?

 NB> Absolutely.  Instructions on the back of the package, tell you how
 NB> long to set the timer for, dump it right out of the bag onto the
 NB> plate.  I've used it to put under the Newman's Own freezer skillet
 NB> Beef and Broccoli (also a microwave meal in a bag, although one does
 NB> need to dump it into a microwave safe pan first)...

I'm sure he's got at least a microwave safe pot/pan/plate/bowl around.
He probably saves all the plastic "dishes" meals for one and take out
come packed in. (G)


 RH> At this point, all I know is that he's probably not a picky
 RH> eater--anything that can be nuked or otherwised cooked without actual
 RH> cooking (chopping, standing over the stove stirring, grating, etc) is
 RH> fair game. A sandwich, since most don't involve real cooking, is
 RH> probably a good place to start.

 NB> So, if he will broil or bake meats, or even pan-cook, like steaks,
 NB> burgers, chicken parts, etc, and add to that veggies and rice from the
 NB> microwave, he could eat pretty healthily...  Sandwiches can have all
 NB> sorts of fillings, too...

I'll have to see what his limitations are. Standing at a stove, even
with a prosthetic foot, will not be easy for a time, if ever.


 NB>  NB>> ...  Pointing out the nutrition info, and how to
 NB>  NB>> find/read it is also a useful exercise.  Between the nutrition
 NB> labels  NB>> and the price labels, we managed to talk MJ out of a LOT
 NB> of bad
 NB>  NB>> choices, without even an argument, just a little guiding her
 NB> thought  NB>> process.. ;)

 RH> As long as the person can understand whys and wherefores, it should be
 RH> easy to educate on nutrition. Guidance on label reading is the main
 RH> issue--do they understand that --ose means some sort of sugar, the
 RH> various preservatives and so on that are used, freshness dating, all
 RH> add up to a lesson on a can about what's in a can.

 NB> Some of those issues are more advanced concepts...  you and I have
 NB> been reading labels for so long we don't even think about it as being
 NB> out of the ordinary...  :)  The hidden ingredients are something that
 NB> one learns as one needs to know...  ;)

And does it bother him that there's a chemical soup of preservatives,
artificial flavors, and suchlike? It is one of our big concerns but he
probably pays it no mind, at least currently.

 NB>  NB>> getting him talking about food might be an easier way to get the
 NB>  NB>> conversation started...  You might have to listen closer for the
 NB>  NB>> answers to your real questions, as to tastes and choices, but he
 NB>  NB>> might be more willing to discuss if it feels more like just a
 NB>  NB>> discussion of food, and less like a seminar... ;)

 RH> Provided, he opens up on likes, dislikes, how competant he feels in
 RH> the kitchen, etc.

 NB> You can guide the questions a little, especially about how competent
 NB> he might feel about how much cooking...  ;)

I suspect his first response will be along the lines of "Can it be
microwaved or put into the oven and 'ignored until done'?" From that, it
will be a matter of what can be added with little or no fuss to make the
meal healthier, progressing to more "real" cooking techniques. Have to
see what sort of kitchen tools he has too.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


...  It works!  Now, if only I could remember what I did.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)